Jane K. Parker - Concepedia

Author

Jane K. Parker

Also Known As

Brindha, Evelyn,, J. K. PARKER, J. K. Parker, J. Parker, J.K. Parker, Jane K. Parker, Jane K Parker, Jane K. Parker, Jane Parker, Parker, Jane K.

127

Publications

2.8K

Citations

H-Index

Concepts

All Affiliations

University of Reading Monell Chemical Senses Center Arizona State University Eastman Dental Hospital University of Illinois Urbana-Champaign

About

Jane K. Parker is an author at University of Reading specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	847
2	Engineering	8	8	529
3	Medicine	8	8	458
4	Social Sciences	5	5	761
5	Public Health	2	2	553

Jane K. Parker

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Chemical Senses NutritionDietary ExposureSensory Science (Early Childhood Education)PerceptionHealth Psychology	2020	522
A principal odor map unifies diverse tasks in olfactory perception Brian Lee, Emily J. Mayhew, Benjamín Sánchez-Lengeling, Science Geometric LearningEngineeringMachine LearningCognitionPerception	2023	170
Mucoadhesion: A food perspective Sarah L. Cook, Stephanie P. Bull, Lisa Methven, Food Hydrocolloids Food ChemistryFood ColloidEdible FilmFood PerspectiveMedicine	2017	126
Use of egg yolk phospholipids to generate chicken meat odorants De‐Wei Chen, Dimitrios P. Balagiannis, Jane K. Parker Food Chemistry Food ChemistryEgg Yolk PhospholipidsLipid AnalysisEngineeringBiochemistry	2019	105
Sensory and Instrumental Analyses of Volatiles Generated during the Extrusion Cooking of Oat Flours Jane K. Parker, G.M. Hassell, Donald S. Mottram, Journal of Agricultural and Food Chemistry Food ChemistryNutritionOat FloursInstrumental AnalysesFood Quality	2000	101
Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries Jane K. Parker, Dimitrios P. Balagiannis, Jeremy Higley, Journal of Agricultural and Food Chemistry Food ChemistryFrench FriesEngineeringBiochemistryBiochemical Engineering	2012	99
Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System Mei Yin Low, Georgios Koutsidis, Jane K. Parker, Journal of Agricultural and Food Chemistry Food ChemistryGlycine AdditionAcrylamide LevelsAgricultural ChemistryFood Analysis	2006	95
Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon (<i>Salmo salar</i>) Lisa Methven, Maria Tsoukka, Marı́a José Oruña-Concha, Journal of Agricultural and Food Chemistry Dietary ExposureFood AnalysisFood ContaminantFood ToxicologyFood Chemistry	2007	80
Mucoadhesive polysaccharides modulate sodium retention, release and taste perception Sarah L. Cook, Samuel H. Woods, Lisa Methven, Food Chemistry Food ChemistryNutritionElectronic TongueMucoadhesive PolysaccharidesHealth Sciences	2017	71
Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities Stella Lignou, Jane K. Parker, Charles Baxter, Food Chemistry	2013	65

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